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Ingredients
300g self-raising flour, sifted
175g golden caster sugar
1 tsp baking powder
2 tbsp poppy seeds
100g grated carrot
200ml whole milk
1 large egg
1 tsp vanilla extract
75ml (5tbsp) sunflower oil
4 clementines, zest and juice
100g golden granulated sugar
Method
Preheat the oven to 200C, gas mark 6. Line a 12-hole muffin tin with cases. Stir together the flour, caster sugar, baking powder, poppy seeds and carrot in a large mixing bowl. In a separate bowl, whisk the milk, egg, vanilla, oil and 1/2 the clementine zest and juice. Stir the wet ingredients into the dry to make a batter.
Divide between the cases and bake for 12-15 minutes, until risen and golden. Transfer to a wire rack, then stir together the granulated sugar and remaining clementine zest and juice. Spoon over the top of the warm muffins.
Nutritional
Typical values per item when made using specific products in recipe
Energy
116kJ/ 278kcals
Fat
8.3g
Saturated Fat
1.4g
Carbohydrates
46.1g
Sugars
27.2g
Fibre
1.1g
Protein
4.1g
Salt
0.4g
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